Goose Island's Beer Braised Short Ribs
- 8 x Beef short ribs
- 1 c. All-purpose flour salt & pepper to taste
- 1/2 c. Oil, preferably canola
- 2 Tbsp. Unsalted butter
- 4 lrg Onions, minced
- 4 x Cloves garlic, peel/sliced
- 48 ounce Brown ale
- 3 x Thyme sprigs
- 2 x Bay leaves
- 2 Tbsp. Tomato paste
- 1 1/2 quart Beef broth, or possibly chicken Grated horseradish, opt
- 1. Pat ribs dry with paper towels; remove any slivers of bone. Pour flour onto a paper plate or possibly shallow soup dish and season generously with salt and pepper. Coat ribs in seasoned flour; set aside.
- 2. Heat oil in large skillet over medium-high heat till warm. Add in ribs and brown on all sides, about 10 min total. (Don't crowd pan; work in batches instead. Lower heat if necessary to prevent burning.)
- 3. Transfer browned ribs to Dutch oven or possibly large, heavy-bottomed pot. Pour off fat from skillet. Add in butter; onions and sliced garlic to pan; cook till softened, about 4 min. Spoon over ribs.
- 4. Pour beer over ribs and onions; heat to a boil. Lower heat and simmer, uncovered, till beer is reduced by one third, about 45 min. Add in thyme, bay leaves, tomato paste and stock. Cover pot and simmer till meat is tender, 1 1/2 to 2 hrs, stirring occasionally.
- 5. Remove ribs to a serving platter or possibly bowl; keep hot. Remove and throw away thyme and bay leaf. Pass broth and onions through food mill into a sauce pan. (Alternatively, puree the onions with a little broth in food processor.) Skim fat from sauce. Reheat, boiling briefly if necessary to thicken, and adjust seasoning to taste. Portion sauce onto warmed plates.
- Top with ribs. Pass horseradish at table.
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